1 (9 inch) pie shell
1 1/2 crab
1 tbsp. chopped celery
1 tbsp. chopped onion
2 tbsp. minced parsley
4 eggs, lightly beaten
1 c. each milk and heavy cream
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. white pepper

Remove cartilage from crab (if using canned crab, drain thoroughly). You can also use imitation crab. Combine crab, celery, onion, parsley, and refrigerate for 1 hour. Sprinkle crab meat mixture over the inside of the pie shell.

Combine eggs, milk and cream, nutmeg, salt and pepper and pour over mixture in pie shell. Bake 30 to 35 minutes in oven which was preheated to 375 degrees - if knife comes out clean - its done. Serves 4.